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Different types of mushrooms have different flavor intensities. Some are denser, some are meatier and some are more earthy. All our favorite varieties are in this simple, low-fat and gluten-free salad.

INGREDIENTS

• 75g Feta PDO, crumbled
• 300g fresh shiitake mushrooms, halved if large
• 200g Swiss brown mushrooms, halved if large
• 300g oyster mushrooms, halved if large
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1/3 cup (80ml) balsamic vinegar
• 150g mixed salad leaves (such as frisee, mizuna and rocket)
• 1/2 cup flat-leaf parsley leaves

METHOD

1. Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.
2. Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.
3. Place salad and parsley laves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.
4. Divide the salad among plates, then top with mushrooms and Feta PDO.